Butternut Squash & Sage Dumplings

Preheat the oven to 200°C (400°F). Halve the butternut squash, scoop out the seeds, and roast cut-side down until tender, about 25-30 minutes. Let cool, then scoop out the flesh and mash.

In a bowl, combine the mashed butternut squash with ricotta cheese, finely chopped sage, and grated Parmesan. Season with salt and pepper to taste.

Prepare the dumpling dough by mixing flour, a pinch of salt, water, and olive oil to form a smooth, pliable dough. Roll out the dough and cut into circles.

Place a spoonful of the butternut squash filling in the centre of each dough circle. Moisten the edges with water, fold in half, and press to seal.

Bring a large pot of salted water to a boil. Cook the dumplings in batches until they float to the surface, about 3-4 minutes. Remove with a slotted spoon.

In a large skillet, melt butter over medium heat and lightly pan-fry the boiled dumplings until golden on both sides.

To make the brown butter sauce, continue cooking butter in a pan until it turns a golden brown colour, being careful not to burn it. Optionally, add a bit of sage to infuse the butter.

Serve the dumplings drizzled with brown butter sauce and sprinkled with toasted pine nuts.